| Chicken & Green Chilies Enchiladas
2 chicken breasts, cooked and boned
1 cup of sour cream
1 cup of milk
1/2 small can of diced green chilies
2 cans cream of chicken soup
12 corn tortillas
1 cup of grated cheese
1 cup of chopped black olives
1 diced onion |
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Heat the soup and milk until hot. Add chilies, onion, chicken and sour cream. Pour into a 2 quart casserole enough to cover bottom of dish. Place a layer of tortillas, then pour over a layer of soup mixture and sprinkle with cheese. Repeat until all ingredients are used, ending with cheese. Sprinkle olives on top. Cover and bake at 350ºF. for 20 minutes. Serves 8. Back to enchilada recipes |
